THE SL KITCHEN
JULY 2019 / SOUTHERNLIVING.COM
104
DINNER ON THE PATIO
BBQ-Glazed Cedar-Plank Salmon
ACTIVE 10 MIN. - TOTAL 1 HOUR, 25 MIN.
SERVES 6|
3/4 cup bottled chili sauce
3 Tbsp. rice vinegar
2 1/2 Tbsp. light brown sugar
2 Tbsp. whole-grain mustard
1 1/2 Tbsp. Worcestershire sauce
1 1/2 tsp. kosher salt, divided
3/4 tsp. black pepper, divided
6 (6-oz.) skin-on salmon fillets
- Soak 2 (11- x 5- x 1/4-inch) cedar grilling
planks in water 1 hour. Drain; set aside.
- Stir together chili sauce, vinegar, brown
sugar, mustard, Worcestershire sauce, 1/2
teaspoon of the salt, and 1/4 teaspoon of
the pepper in a small saucepan. Bring to
a boil over medium-high; boil, stirring
constantly, 1 minute. Remove from heat.
Pour half of the mixture into a small heat-
proof bowl, and reserve for serving. Set
aside remaining mixture in saucepan.
- Preheat a gas grill to medium (350°F to
400°F). Place grilling planks on unoiled
grates; let stand until planks are charred
on bottoms, about 3 minutes. Flip planks.
Place 3 salmon fillets, skin side down, on
each plank. Sprinkle salmon evenly with
remaining 1 teaspoon salt and 1/2 teaspoon
pepper; brush with chili sauce mixture in
saucepan. (Discard remaining mixture
in saucepan.) Grill, covered, until desired
degree of doneness, about 20 minutes
for medium-rare. Serve with reserved
chili sauce mixture in bowl.
Charred Potato-Okra Salad
ACTIVE 15 MIN. - TOTAL 25 MIN.
SERVES 6|
Cut 1 lb. unpeeled baby red potatoes into
1-inch pieces. Place potatoes and 2 Tbsp.
water in a 1-qt. microwavable dish; cover
tightly with plastic wrap. Microwave on
HIGH until tender, about 7 minutes. Drain.
Toss together potatoes, 1 Tbsp. olive oil,
1 tsp. kosher salt, and 1/4 tsp. black pepper
in a bowl. Toss together 1 lb. fresh okra,
1 Tbsp. olive oil, 1 tsp. kosher salt, and 1/4
tsp. black pepper in a separate bowl. Place
potatoes on oiled grill grates over medium-
high heat (400°F to 450°F). Grill, covered,
turning occasionally, until charred and
tender on all sides, 4 to 6 minutes. Transfer
to a large heatproof bowl; set aside. Place
okra on oiled grates. Grill, covered, until
charred and tender, about 4 minutes,
turning once halfway through cook time.
Transfer to a cutting board; cut in half
lengthwise. Add to potatoes in bowl. Stir in
1/2 cup thinly sliced scallions, 2 Tbsp. fresh
lemon juice (from 1 lemon), 1 Tbsp. olive
oil, and 1 tsp. chopped fresh thyme.
Peach-Ricotta-Prosciutto Toasts
ACTIVE 10 MIN. - TOTAL 10 MIN.
SERVES 6|
Cut 1 (12-oz.) baguette into 18 (1/2-inch-
thick) slices. Place slices on unoiled grill
grates over medium-high heat (400°F to
450°F). Grill, uncovered, until charred on
both sides, about 1 minute per side. Stir
together 1 3/4 cups whole-milk ricotta
cheese, 1 Tbsp. olive oil, 1 tsp. lemon zest,
and 1/4 tsp. black pepper in a bowl. Spread
mixture over toasts. Top with 36 (1/4-inch-
thick) peach slices (from 3 unpeeled fresh
peaches), 4 prosciutto slices (torn into
1/2-inch pieces), and 1/4 cup torn fresh
basil; sprinkle with 1/4 tsp. black pepper.
SUNDAY NIGHT
CHICKEN SUPPER
Dry-Brined Beer-Can Chickens
ACTIVE 30 MIN. - TOTAL 2 HOURS, 30 MIN.,
PLUS 8 HOURS BRINING
SERVES 8|
1/4 cup kosher salt
1 Tbsp. light brown sugar
1 Tbsp. ground cumin
2 tsp. ground coriander
2 tsp. smoked paprika
1 tsp. black pepper
2 (3 1/2- to 4-lb.) whole chickens
2 (12-oz.) cans beer (such as Modelo
Especial)
- Stir together salt, brown sugar, cumin,
coriander, paprika, and pepper in a small
bowl. (If necessary, remove giblets from
chickens, and discard or reserve for another
use.) Sprinkle skin and cavities of chickens
with salt mixture. Chill, uncovered, at least
8 hours or up to 24 hours.
- Preheat a gas grill to medium (350°F to
400°F) on 1 side. Open beer cans; pour
out 1/2 cup beer from each can. (Drink the
poured-out beer, or reserve for another
use.) Working with 1 chicken at a time, hold
chicken upright with cavity facing down,
and insert 1 opened beer can into cavity.
Pull legs forward to form a tripod, allowing
chicken to stand upright.
- Place chickens upright on unoiled grates
over unlit side of grill. Grill, covered with
grill lid, until the skin is crispy and a
thermometer inserted in thickest portion
of thighs registers 165°F, about 1 hour,
40 minutes. Remove from grill; rest 10
minutes. Carefully remove cans; cut
chickens into quarters.
Grilled Sweet Potato Fries
ACTIVE 20 MIN. - TOTAL 35 MIN.
SERVES 6|
Cut 3 large unpeeled sweet potatoes
(about 2 1/2 lb.) into 8 wedges each; toss
with 1 1/2 Tbsp. olive oil in a microwavable
bowl. Cover with plastic wrap; microwave
on HIGH until tender when pierced with
a knife, about 8 minutes, tossing and
re-covering after 4 minutes. Cool 15
minutes. Add 1 Tbsp. olive oil, 1 tsp. chili
powder, 1 tsp. kosher salt, and 1/4 tsp. black
pepper; toss to coat. Place potatoes,
cut side down, on oiled grill grates over
medium heat (350°F to 400°F). Grill,
uncovered, until charred and tender, 2 to
3 minutes per cut side. Remove from grill.
Drizzle evenly with 1 Tbsp. honey; sprinkle
with 1 oz. crumbled queso fresco (about
1/4 cup) and 1 Tbsp. chopped fresh chives.
START WITH A TOAST
Like most foods cooked over fire, the salmon and the
potato-okra salad should be served hot off the grill, so
set out a platter of Peach-Ricotta-Prosciutto Toasts for
guests to enjoy while you finish up dinner.
